March 16, 2005
An Elegant Breakfast for One

OMELETTE.JPGAs a rule, I don't really cook for myself. When the Critic is away, I subsist on leftovers and comfort food. Since my maternity leave began this means the occasional bowl of cereal and whatever was left from yesterday's dinner. Sometimes, though, last night's leftover ingredients inspire me to make a proper meal. And so this morning, looking at the leftover grilled zucchini (used in a substantial confit de canard salad) I had an inspiration: eggs + grilled zucchini + a nice slice of ham + a leftover sliver of grilled red pepper = a delicious omelette.

I don't make omelettes very often for the very simple reason that the Critic isn't overly fond of eggs. When I do make eggs, they are usually simply scrambled, perhaps with a little cheese and ham. I can't remember the last time I made an omelette. Then again, I can't remember the last time I made a ten-minute breakfast that was so tasty and filling. The zucchini, brushed with olive oil and grilled on my cast-iron grill, had a nice smoky flavour that went perfectly with the tender ham. The slice of red pepper added a little sweetness. All in all it was a great combination and has made me realise how heavy the cheese I usually add can make an omelette!

Grilled Zucchini and Pepper Omelette

half a small zucchini
1/4 red pepper
1 slice of ham, cut in matchstick pieces
3 eggs
pinch of salt
generous grinding of pepper
2 Tbs milk
olive oil

I had the zucchini and pepper left from the evening before. If you don't have such commodities left over, it will add some ten to fifteen minutes to prepare them, but it's worth it. Turn on the grill or broiler in your oven and expose the skin side of the pepper to the heat source. (I usually cut my peppers in half, remove the seeds and put the halves on the cookie sheet.) When the skin is blackened and the pepper tender, put it in a closed plastic bag in the fridge. To prepare the zucchini, slice them in slabs just under 1 cm (1/4") thick and brush them with olive oil. Place them on a very hot grill pan and press into the pan to get nice black marks. Turn them a few times, putting them down at different angles to get nice diamond shaped marks. When they are tender, remove to a plate and slice in thin sticks. Remove the pepper from the fridge and carefully peel off the skin. If a few bits stick, don't worry too much. You just want to get off most of the burnt part. Slice in thin pieces.

Beat the eggs in a bowl with the salt and pepper and milk. Melt a few tablespoons of butter in the bottom of an omelette pan (any low-sided frying pan will do - nonstick will make your job easier). When the butter begins to froth pour the eggs into the pan. You'll want the heat to be fairly high to cook the omelette quickly. Once you have a firm layer of eggs, you can tilt the pan while lifting up the bottom end of the eggs to let the runny eggs slip underneath. When they are nearly as done as you like your eggs, sprinkle the zucchini, pepper and ham over the eggs and let cook for another minute.

Take a large spatula and carefullly lift one third of the omelette up and fold into the middle. Remove the pan from the fire and hold it over the plate. Carefully jiggle the pan so that the uncovered third of the omelette slides onto the plate. Flip the pan so that the remainder of the egg folds over the third on the plate. (Does that make any sense? If I had a professional photographer in the kitchen like Jamie Oliver and Kieth Floyd I could show you.) Garnish with a nice ripe red tomato and devour immediately.

Posted by Meg in Sussex at March 16, 2005 7:40 AM | TrackBack Print-friendly version
Comments

My Dearest Kieth Floyd,

I live in the USA and I haven't seen you on the "Tele" since the late 1980s. Where the hell have you been? I find you to be one of, if not THE most entertaining TV chef out there. One of the reasons that you are so entaining is that even though you are hosting a cooking show, you never talk with your mouth full. A manor that the coothless colonists have never bothered to learn, let alone master.
If I may, I would like to contribute to the "Lets Keep Kieth Out of Rehab" fund. Or we could go the other way, which is my personal preference, and start up the "Rehab Is For Quitters" fund.
OK, I am a less than funny smart-ass. I have just missed you for so long, until I finally surfed through a program of yours and I jumped, sang and danced for joy.
I was so very glad to see you back on US cable. Please stay with us or US. When you left our airwaves in the 1980s, I even went out and bought 2 or 3 of your cookbooks, just so I could occasionally hold some of your thoughts next to my breasts. I'm not related to Dawn French, but we are talking about double Ds here.

Thank you,
C'est Moi
Barbara Streufert

Posted by Barbara Streufert on February 14, 2006 at 1:50 AM

Dear Kieth,

Your shows were so intertaining that I became a qualified chef myself. (I even had occasion to come across one or two chefs that had worked with you in England.)
I would like to see all of your programs again, but cannot find any at all. Will there ever be a DVD set of all of your culinary expolaits?

Rudy Kreubel

Posted by Rudy Kreubel on December 14, 2006 at 12:28 AM

Dear Kieth,

Your shows were so intertaining that I became a qualified chef myself. (I even had occasion to come across one or two chefs that had worked with you in England.)
I would like to see all of your programs again, but cannot find any at all. Will there ever be a DVD set of all of your culinary expolaits?

Rudy Kreubel

Posted by Rudy Kreubel on December 14, 2006 at 12:29 AM

Dear Kieth,

Your shows were so intertaining that I became a qualified chef myself. (I even had occasion to come across one or two chefs that had worked with you in England.)
I would like to see all of your programs again, but cannot find any at all. Will there ever be a DVD set of all of your culinary expolaits?

Rudy Kreubel

Posted by Rudy Kreubel on December 14, 2006 at 12:32 AM

Dear Kieth,

Your shows were so intertaining that I became a qualified chef myself. (I even had occasion to come across one or two chefs that had worked with you in England.)
I would like to see all of your programs again, but cannot find any at all. Will there ever be a DVD set of all of your culinary expolaits?

Rudy Kreubel

Posted by Rudy Kreubel on December 14, 2006 at 12:41 AM

Hello! This is kind of off topic but I need some advice from an established
blog. Is it tough to set up your own blog? I'm not very techincal but I can figure things out pretty quick.
I'm thinking about setting up my own but I'm not sure where to
start. Do you have any ideas or suggestions? With thanks

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